Baked Couscous With Summer Squash

Our family and friends love this low fat side dish. When I have a vegetarian here, I use vegetable broth instead of chicken. This recipe came from Cooking Light magazine.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 14  ounces  reduced-sodium fat-free chicken broth or 14  ounces vegetable broth, DIVIDED
• 3⁄4 cup  uncooked couscous
• 2  cups  sliced  yellow squash
• 1⁄2 cup  sliced green onion
• 2  tablespoons  chopped fresh basil
• 1  tablespoon  chopped fresh oregano
• 1  garlic clove, minced
• 1⁄4 cup  shredded Fontina cheese
• 1⁄4 cup  grated parmesan cheese
• 1⁄4 cup egg substitute
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper

Directions

1. Preheat oven to 400°F.
2. Bring 1 cup of broth to a boil in a medium saucepan; gradually stir in uncooked couscous. Remove from heat; cover and let stand 5 minutes. Fluff couscous with fork.
3. Heat a large nonstick skillet over medium high heat. Coat pan with cooking spray. Add squash, onions, basil, oregano, and garlic; sauté 3 minutes or until squash is tender. Set aside.
4. Combine cheeses; set aside.
5. Combine couscous, squash mixture, and half of cheese mixture in a large bowl; stir in remaining broth, egg substitute, salt, and pepper.
6. Spoon mixture into an 8x8-inch baking dish that is lightly coated with cooking spray.
7. Top with remaining cheese mixture.
8. Bake at 400°F for 25 to 35 minutes or until golden. Mine takes 35. Serve warm.